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Core 2. Epidemiology and Prevention of CV Disease: Physiology, Pharmacology and LifestyleSession Title: Nutrition in CVD Risk and Prevention I

Abstract 17750: The Effects of Typical Levels of Consumption of Dietary Sugars on Traditional Risk Factors for Cardiovascular Disease and Triglycerides

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Abstract

High levels of fructose consumption may cause metabolic disruptions that increase the risk of cardiovascular disease (CVD). The American Heart Association has recommended that women and men should not consume more than 100 or 150 kcal/day, respectively, from added sugars. However, there is a lack of evidence suggesting negative effects when fructose is consumed in typical doses or in ways more typical to the American diet, such as with glucose as high fructose corn syrup (HFCS) and Sucrose.In the present study, 267 individuals aged 20-60 years old were required to drink sugar sweetened, low fat milk every day for 10 weeks as part of their usual diet. The amount of milk consumed was individualized based on the estimated number of calories required to maintain body weight (via Miflin St Joer equation ) and random group assignment: Groups 1 and 2 - 9% estimated caloric intake from fructose (n=65) or glucose (n=77) respectively added to milk (50th percentile consumption levels of fructose). Group 3 (n=125) - 18% of estimated caloric intake from either HFCS (n=61) or sucrose (n=64) added to the milk. All participants were given recommendations on how to account for calories in the milk, but were given no further dietary guidance.In the entire pooled study population, there was a small increase in body mass (162.2 ± 27.3 vs 164.2 ± 28.1lbs), and waist circumference (80.9 ± 9.5 vs 81.5 ± 9.5cm, p<0.001) . There were no changes in cholesterol (177.4 ± 39.4 vs 180.1 ± 40.0mg/dl), HDL (52.5 ± 12.8 vs 52.4mg/dl ±12.9), LDL (104.3 ± 34.2 vs 105.4 ± 34.6mg/dl) or glucose (90.0 ± 6.4 vs 90.7 ± 7.9mg/dl, p>0.05). Systolic (109.2 ± 10.2 vs 106.1 ± 10.4 mmHg) and diastolic blood pressure (69.8 ± 8.7 vs 68.1 ± 9.7mmHg, p<0.01) decreased. An increase in triglycerides was observed in the combination sugar group only (100.3 ± 49.6 vs 114.8 ± 58.6mg/dl, p<0.01), with no change observed in either other group (interaction p<0.05).These data show an expected increase in triglycerides at higher levels of sugar consumption in the combination sugar group. However, it is unclear whether this was due to the higher sugar content per se (30% vs 18%) or due to the combination of sugars. Importantly no negative effects on any traditional CVD risk factor were observed. However, studies longer than ten weeks are warranted.